Dorset

Located in Vermont's beautiful Champlain Valley, Consider Bardwell is a relatively new dairy with very old roots.

The farm, originally founded in 1864 by a man named Consider Bardwell, was the first cheesemaking co-op in Vermont. At the time the farm was bringing in a vast amount of milk from surrounding farms in order to make cheese.

Fast forward to the 1990's, when the farm was bought by Angela Miller and Russell Glover who, with the help of cheesemakers Chris Gray and Peter Dixon, have successfully developed it into an entirely new and revitalized cheesemaking business.

A herd of Oberhasli goats roam freely in and out of the barn, providing excellent quality milk, while cow's milk is brought in from Lisa Kaimen's farm of 30 Jersey cows, located near by.

Consider Bardwell produces a variety of natural rinded cheeses, all of which are made in small batches with the use of microbial rennet, and are aged on the farm.

Dorset is a semisoft, washed rind cheese made with raw Jersey cow's milk.

The texture is rich and buttery, and while the aroma can be quite pungent (as is often the case with washed rind cheeses), the flavors are quite mild.

Delicious savory and vegetal notes are present, along with the buttery qualities associated with Jersey milk. The cheese has a pleasant, milky flavor and a long finish.

Say "Cheese"

Sign up for cheese

About Us

culture: the word on cheese is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

Our Mission

culture aims to nurture passion for great cheese through accurate, engaging storytelling that focuses on the people and places behind cheese.

Company Overview

culture is the ultimate publication for those who love cheese. This magazine is devoted to delivering the most innovative, eye-opening stories about the world's many cheeses and cheesemakers. Within each issue, you can travel to gorgeous cheese regions, meet passionate makers and mongers, discover one-of-a-kind recipes, and even learn how to make your own cheeses. Each issue is a resource for readers of any background.